There's a fine line between patriotism and corn

Jalapeño Corn Bread


Ingredients
1 3/4 c. yellow cornmeal
1/4 c. all-purpose flour
1/4 c. sugar
1/4 tsp. salt
3 tsp. baking powder
1 can cream-style corn
1 c. buttermilk
2/3 c. vegetable oil
2 eggs
4 oz. can chopped green chilies or 3-4 chopped jalapeños
1 1/2 - 2 cups shredded cheddar cheese

Instructions

Combine all dry ingredients in a large bowl.

Stir in cheese and coat well.

Next, combine all wet ingredients.

Add wet ingredients to the cornmeal mixture and stir just until moistened.

Spray large iron skillet with Pam.

Bake at 425 degrees for 35-40 minutes until done.

Beans have a soul

Slow Cooker Cowboy Casserole

Ingredients

1½ pounds ground turkey, browned and drained
6 medium red potatoes, cut into 1½ inch cubes
1 medium onion, chopped
3 garlic cloves, minced
1 can red kidney beans, drained and rinsed
1 (14 oz) can diced tomatoes with green chili, undrained
¼ cup water
1 ½ tablespoon salt
2 teaspoon pepper
4 oz shredded cheddar cheese


Directions
1. Brown ground beef and drain off excess fat.
2. Add potatoes to 4-quart slow cooker and season with salt and pepper.
3. Add onion and garlic.
4. Add beef, beans, and tomato. Pour over water.
5. Cover and cook on low 7-8 hours.
6. Sprinkle cheese in last 15 minutes and continue to cook covered.